If you like something…

Author Notes: I got the idea for this pate from David Lebovitz who made a sardine pate using fresh sardines, Korean red pepper flakes and Japanese togarashi. Though fresh sardines are not hard to find in my home area, fresh cleaned and filleted sardines are. So I decided to make it using canned sardines and seasoning it with Aleppo (but you can use any dried fragrant chili that you have on hand). Serve with toast, sliced baguettes, or crackers for an elegant appetizer. Add a simple green salad and a glass of dry white wine, and it becomes a light lunch. I've even spread this on a baguette with pickled carrots and daikon for a banh mi style sandwich. —HalfPint

Food52 Review: This is an easy pantry hors d'oeuvre. It takes no time at all to whip up and has a satisfying, smooth and creamy texture. It doesn't taste fishy -- we noticed a pleasant meaty flavor. —Rebecca Vitale

Makes ~1 cup

2 cans sardines in olive oil, ~4 oz each

4tablespoons unsalted butter, softened

2teaspoons fresh lemon juice

2 teaspoons Aleppo pepper or any mildly spicy, fragrant chili

2teaspoons lemon zest

2teaspoons fresh thyme leaves

Put all ingredient, even sardine oil, in a food processor. Blend until you get a somewhat smooth paste. Taste and add salt and black pepper, and more lemon juice, if needed.

Alternatively, mash all the ingredients in a blender, a stand mixer (or hand mixer), and even, in a bowl with a wooden spoon. The texture will be a little chunkier, but as long as the butter is very soft, you will be able to achieve a nice paste.

Serve immediately or refrigerate. If refrigerated, let it come to room temperature before serving.

I don't see why you couldn't, though I only worry that the blades of the blender might not be able to sufficiently move the mixture around. It might be a bit chunkier than a mixture made in a food processor. I'm pretty sure you can make this in a mortar with a pestle or in bowl with a potato masher.

What about if you treated it like a mayonnaise? Put the solids in and whirl them, slowly drizzling in the oil? Haven't tried this method, but it seems like the slow drizzle would get things moving nicely AND would give a little emulsification, too. Anyone?

It's a Middle Eastern dried red pepper (originally from Syria?). It's a mild fruity red pepper flake that's a common condiment in Turkey, Syria, most of the Mediterranean. If you can't find it, you can substitute a good quality sweet Paprika or piment d'espelette (though is a bit smoky).